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vegetable egg rolls




Source of Recipe


ww.ca


List of Ingredients





1 head chInese cabbage, outer leaves removed, shredded
2 medium carrot(s), peeled and shredded
2 medium garlic clove(s), minced
2 medium scallion(s), white and green parts, chopped
1 Tbsp ginger root, fresh, minced or 1/2 tsp dried
1 Tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
8 average egg roll wrapper(s), about 1/2 oz each
4 serving olive oil cooking spray, or enough to coat egg rolls




Recipe




Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.


Place cabbage in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.


Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.


Bake until golden brown, about 25 minutes. Serve hot.



Chef Tips

We renovated Egg Rolls by:


Baking, not frying, the egg rolls.


Minimising the amount of oil in the filling and instead relying on zero POINTS value foods for flavour.


Omitting the pork and bulking out the egg rolls with nutrient-rich vegetables instead.